Evolving Consumer Perceptions, Innovation and Clean Labels CLEAN LABEL has been with us since early 2000s, said Lynn Dornblaser, Director, Innovation & Insight, Mintel, as she began her presentation “Clean Label: Shifting Consumer Perceptions,” which had been...
Will FDA issue regulations defining natural and redefining healthy? Or will these claims become less common on food packages due to the risk of challenge? What are the implications for development of the clean label category, when ingredients disfavored by some...
In looking at flavor formation, does natural mean clean label? “All natural” and “clean label” do not necessarily equate with one another, began Deepthi K. Weerasinghe, Ph.D., Principal, dP3 Consulting, in his presentation “Formation of Flavor—Is Natural the same as...
In evaluating clean labels vs health, dietary recommendations for clean eating are consumer-driven and not backed by science, according to Joanne Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota. Slavin’s presentation was...
Innova’s database contains 130 million records. Over 500,000 products from 90 countries are added each year. Using this tool, Mindy Hermann, MBA, RDN, Innova Market Insights, delves into the evolution of clean label as clean label moves toward sustainability, the...
March 27, 2018 — In dealing with clean food and beverage package labels, “we are really dealing with consumer perceptions,” said Lauren Swann, MS, RD, LDN, President of Concept Nutrition, Inc. This spells opportunity, she proposed in her presentation “Ingredient...
How an ingredient is named on a food label is vital to a product’s consumer appeal. Such names must also comply with government requirements that can be either detailed regulatory definitions, general policy guidelines or simply established industry practices. To...
March 29, 2018 — Consumers lean toward simplified labels and additionally crave transparency now more than ever. Clean label is the industry’s response to that need for label transparency. “Today, 94% of consumers feel that it is important for brands to be...
Advances in Natural Antioxidants As he is wont to do, Professor Fereidoon Shahidi, of Memorial University of Newfoundland, somehow managed to cram an encyclopedic overview of the functions of phenolic and amino acid-based antioxidants in foods and health into a...
The Clean Label Influence on Restaurant Menus Approximately 50% of U.S. consumers' food expenditures are allocated to food eaten away from the home. The foodservice and restaurant industries also function as important trend leaders. Lizzy Freier and Aimee Harvey,...
